World’s Top 10 Best Coffee 2025
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1. Indian filter coffee from SOUTHERN INDIA, India
TasteAtlas Ratings: 4.7 out of 5
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Indian filter coffee is a preparation technique in which coffee is brewed with the use of an Indian coffee filter. This filter consists of two chambers—the upper one with a perforated bottom used to hold ground coffee and the bottom one in which brewed coffee is slowly dripped.
This brewing technique results in a richly-flavored, full-bodied coffee that is usually mixed with milk and sweetened with sugar. It is traditionally served in a tumbler with an accompanying saucer (davara). Sometimes, the combination of coffee and warm milk is continuously poured from one vessel to another until it is aerated and becomes frothy.
2. Café Cubano from CUBA
TasteAtlas Ratings: 4.6 out of 5
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A unique, pre-sweetened type of espresso that originated in Cuba known as café Cubano is often referred to as Cuban espresso, Cuban coffee, Cuban pull, or Cuban shot. Although it holds a unique status in Cuba, where it traditionally stands as the essential social and cultural beverage, Cuban espresso is also very popular and widely available throughout Latin America and Florida.
It consists of an espresso shot that is sweetened with demerara sugar while being brewed. This espresso variety is made by brewing the darker roasts with sugar, which results in light-brown foam on top of the coffee. Cuban-style espresso is considered a mid-afternoon standard that is typically served alongside a glass of water.
3. Freddo cappuccino from GREECE
TasteAtlas Ratings: 4.4 out of 5
Freddo cappuccino is a chilled coffee variety that originates from Greece. It is made with espresso; usually a double shot, which is first blended with ice, strained, and then poured over ice. The drink is then topped with well-chilled milk that is shaken or blended until it achieves a light, frothy consistency.
Freddo cappuccino is a traditionally served in tall glasses. Similar variety, without milk, is known as espresso freddo. Both drinks are commonly found in Greece, and they are mostly enjoyed as refreshing summer drinks.
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Freddo cappuccino is a chilled coffee variety that originates from Greece. It is made with espresso; usually a double shot, which is first blended with ice, strained, and then poured over ice. The drink is then topped with well-chilled milk that is shaken or blended until it achieves a light, frothy consistency.
Freddo cappuccino is a traditionally served in tall glasses. Similar variety, without milk, is known as espresso freddo. Both drinks are commonly found in Greece, and they are mostly enjoyed as refreshing summer drinks.
4. Espresso freddo from GREECE
TasteAtlas Ratings: 4.4 out of 5
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Espresso freddo is a simple Greek coffee that combines espresso and ice. Unlike similar ice coffee varieties that merely serve coffee over ice, this Greek version primarily blends the two ingredients until the coffee is slightly chilled, smooth, and creamy.
Slightly chilled coffee is then strained and poured over ice. The drink is sweetened according to preference, which should be done before it is blended. Espresso freddo became popular in the 1990s, and nowadays, it is a staple throughout the country.
5. Cappuccino from TURIN, Italy
TasteAtlas Ratings: 4.3 out of 5
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Cappuccino is an Italian coffee made with espresso and steam-foamed milk. It is believed that it developed from kapuziner—a coffee-based beverage that was enjoyed in Austrian coffee houses in the 18th century. The first mention of the word cappuccino in Italy dates back to the 1930s, but at the time the drink was topped with whipped cream, and later it gained its current form with the invention of the espresso machine.
Traditional Italian cappuccino is always served in small cups, which are occasionally pre-heated, and it is prepared by pulling a single or a double shot of espresso which is then topped with a light and frothy steamed milk. The recommended ratio in Italy is to have more froth than liquid.
6. Ipoh White Coffee from IPOH, Malaysia
TasteAtlas Ratings: 4.3 out of 5
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As the name suggests, this coffee style originated in Ipoh, but contrary to its name, it is not white. The name stems from the roasting technique in which coffee beans are lightly roasted in margarine before they are ground and brewed. The origin of this roasting style is usually associated with Hainanese immigrants in Malaysia, who adapted the classic technique to create a beverage that has a milder, lightly caramelized coffee flavor. Ipoh white coffee is usually enriched with condensed milk and should have a light froth on top.
It should not be mistaken for a general term white coffee, which may refer to any coffee served with the addition of milk or creamer.
7. Vietnamese Iced Coffee from VIETNAM
TasteAtlas Ratings: 4.3 out of 5
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Vietnamese iced coffee is a drink that combines strong coffee, condensed milk, and ice. It is traditionally made with medium or coarse ground Vietnamese-grown coffee, typically the Robusta variety, which is brewed using a drip phin filter—in which the coffee is brewed and then slowly dripped in the cup.
The coffee is then poured over ice and mixed with condensed milk. It is usually served in a tall glass. Although it is most commonly made with condensed milk (cà phê sữa đá), there is also a version that combines only coffee and ice (cà phê đá).
The coffee is then poured over ice and mixed with condensed milk. It is usually served in a tall glass. Although it is most commonly made with condensed milk (cà phê sữa đá), there is also a version that combines only coffee and ice (cà phê đá).
8. Espresso from TURIN, Italy
TasteAtlas Ratings: 4.2 out of 5
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Espresso is both the name of a coffee beverage and the method of brewing coffee that originated in Italy. Nowadays it is prepared worldwide with the espresso machine - invented in Turin in 1884 by Angelo Moriondo - by forcing a small amount of hot water under high pressure through finely ground coffee beans.
The coffee used for espresso is blended from several roasts and as a result of pressurized brewing, the flavors of the beverage are very concentrated, with thick and almost syrupy texture. Consequently, espresso has more caffeine than other coffee beverages, so it is traditionally served as a shot.
9. Turkish coffee (Türk Kahvesi) from Turkey
TasteAtlas Ratings: 4.2 out of 5 |
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Extra finely ground roasted coffee beans are combined with cold water (and, optionally, sugar) in a traditional coffee pot called cezve or ibrik, and then brewed over low heat until frothy and on the verge of coming to a boil, yielding a uniquely strong and rich Turkish coffee.
It is this specific method of brewing the beverage that distinguishes this coffee from other coffee types, and it has been attributed to the Turks, hence the name. When prepared properly, Turkish coffee is characterized by a dark color, thick foam on the surface, homogenous consistency, and a strong flavor with notes of bitterness.
10. Ristretto from ITALY
TasteAtlas Ratings: 4.2 out of 5
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Ristretto, which means restricted in Italian, is half of a single shot of espresso. It differs from a standard espresso not only in the amount of water used for its preparation, but also in flavor, which is less bitter than regular espresso.
When prepared in an espresso machine, the regular amount of finely ground coffee is extracted with half the amount of water used for classic espresso. The result is a more concentrated beverage with a different balance of compounds than in standard espresso.
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